Chermoula Aubergine with bulgar

Chermoula Aubergine with bulgar

This combination of chermoula, aubergine and bulgar topped off with a generous dollop of greek yogurt will be irristible to anyone, vegetarians and non-vegetarians alike.

Serves4 Origin North Africa and Middle East
Preparation 30 min Heat rating (Medium)
Cooking 40 min Ease (Easy)
Vegetarian No

Ingredients

2tsps Ground Coriander
2tsps Ground Cumin, organic
1 tsp Sweet Paprika
1/2-1tsp Crushed Bird's Eye Chilli
2 garlic cloves, peeled and crushed
2 tbsp finely chopped preserved lemon skin
140ml olive oil, plus extra to finish
Salt
2 medium aubergines
150g fine bulgar
50g sultanas
10g fresh coriander, chopped, plus extra to finish
10g fresh mint, chopped
50g green olives, halved
30g flaked almonds, toasted
3 spring onions, chopped
1½ tbsp lemon juice
120g Greek yoghurt

Preparation

Preheat the oven to 180C.

To make the chermoula, mix together the garlic, cumin, coriander, chilli, paprika, preserved lemon, two-thirds of the olive oil and half a teaspoon of salt.

Cut the aubergines in half lengthways and score the flesh of each half with diagonal, crisscross lines, careful not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place on a baking sheet. Roast for 40 minutes, or until the aubergines are very soft.

Meanwhile, put the bulgar in a large bowl and cover with 140ml boiling water. Soak the sultanas in 50ml of warm water for 10 minutes, then drain and add to the bulgar, along with the remaining oil. Stir in the herbs, olives, almonds, spring onions, lemon juice and salt, taste and add more salt, if necessary.

Serve the aubergines warm or at room temperature. Place one half-aubergine per portion on a serving plate, spoon bulgar on top, allowing some to fall over the sides, spoon over a little yoghurt, sprinkle with chopped coriander and finish with a drizzle of olive oil.

Print the recipe


Have you tried this recipe?



1 comment has been written about this recipe

Average assessment
Average ease
By Linda Chermoula Aubergine with bulgar
Assessment Ease  
Very easy preparation, aubergines cooked perfectly ..not mushy at all... Chermoula very tasty and I will use this again for other recipes...really enjoyed mix of ingredients for bulgar..I had to add extra water to bulgar, but I think this was because I had not got the fine bulgar!! but it all turned out 100% ..have to say we ate the whole amount between the 2 of us !! will definitely make it again..so thanks very much ...